Turkey Chili Verde with White Beans and Lime Crema

Steps

1. Step 1

   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and poblano and cook, stirring now and then, until softened, about 6 minutes. Stir in the garlic and cook 1 minute more, until fragrant.

   7 min

   • 2 tbsp olive oil
   • 1 yellow onion
   • 1 poblano pepper
   • 4 cloves garlic
2. Step 2

   Add the ground turkey. Cook, breaking it up with a wooden spoon, until it is no longer pink, about 6 minutes. It will not brown much — that's fine.

   6 min

   • 1 1/4 lb ground turkey
3. Step 3

   Stir in the cumin, oregano, coriander, salt and black pepper and cook for 1 minute, so the spices toast in the fat.

   1 min

   • 1 tbsp ground cumin
   • 1 tsp dried oregano
   • 1/2 tsp ground coriander
   • 1 tsp salt
   • 1/2 tsp black pepper
4. Step 4

   Pour in the salsa verde, green chiles, beans and broth. Scrape up anything stuck to the bottom of the pot and bring to a gentle boil.

   3 min

   • 1 jar tomatillo salsa verde (16 oz)
   • 1 can diced green chiles (4 oz)
   • 2 cans cannellini beans (15 oz each)
   • 2 cups chicken broth
5. Step 5

   Lower the heat and simmer uncovered, stirring occasionally, until the chili has thickened enough to coat a spoon, about 20 minutes. For a creamier body, mash some of the beans against the side of the pot. Taste and add more salt if it needs it.

   20 min, hands-off

6. Step 6

   While the chili simmers, stir together the sour cream, lime juice and a pinch of salt in a small bowl until smooth and pourable.

   3 min

   • 1/2 cup sour cream
   • 1 tbsp lime juice
   • 1 pinch salt
7. Step 7

   Ladle the chili into bowls. Drizzle with the lime crema, scatter cilantro over the top and serve with lime wedges.

   • 1/2 cup fresh cilantro
   • 1 lime

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026